Chondus crispus, that salty, mucilaginous algae of the Atlantic coast, has many virtues. It’s an excellent source of carrageenan, the entirely vegan emulsifier without which so many molecular gastronomists could never create frozen gherkin gel cubes to chase your whiskey smoke spheres. And if you’re a hipster and a homebrewer, Chondus crispus is better known as whirlfloc. It’s a magnet for proteins and other impurities in the wort (liquid drained from the mashing process) and acts as a natural clarifying agent.
Use today’s Word of the Day: Is Locally Sourced Beer Even Possible?